Sardine oil (Iwashiyu)

Japanese: イワシ油(鰯油) - いわしゆ（英語表記）sardine oil

One of the most well-known fish oils. Sardines are boiled in water or seawater, pressed, and the oily water is left to stand, and the oil that rises to the surface is separated and extracted. In Japan, large sardines such as Japanese anchovies are the main raw material, and about 20% of the oil is obtained from the oil cake. Japan is one of the world's major producers, along with the United States. The fatty acids in the glycerides that make up sardine oil have 14 to 24 carbon atoms, and it contains a lot of highly unsaturated fatty acids (such as sardine acid) with many unsaturated bonds. The unsaponifiable matter content is around 1%, and it also contains a considerable amount of vitamin D.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

代表的な魚油の一つ。イワシを水または海水で煮沸，圧搾し，搾出した油水を静置することにより浮上した油分を分離して採油する。日本ではおもにマイワシのような大型のイワシを主原料にし，油かすに対し約20％の油が得られる。日本はアメリカと並んで世界の主要生産国である。イワシ油を構成するグリセリドの脂肪酸は炭素数14～24で，とくに不飽和結合の多い高度不飽和脂肪酸(イワシ酸など)を多く含んでいる。また不ケン化物含量は1％内外であり，ビタミンDを相当量含有する。

出典　株式会社平凡社世界大百科事典第２版について　情報

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